Reality check

Reality check

I am trying to see how I am doing, so far just a few comments not that I expected hundreds this early on or ever, and I am just overwhelmed that I have 67 followers between Facebook and my blog I could not imagine when I began that anyone would be interested in what I cook or write about.

I am learning things everyday about writing recipes, taking pictures, cropping pictures the list goes on….

I need your help.

What I am looking for is how am I doing, any suggestions, what might you like to see, what improvements would you suggests, what should I stop doing? I have so many recipes that I don’t prepare any more but they were/are good, should I share those? I could go on but I won’t….

I am asking is that if possible, would you could you make the comments on the blog site not Facebook, I know it’s an extra click and wait but hey it’s for a friend right. Use the comment section at bottom of recipe and let me know what you think. Exchange ideas to try. Rate the dish if you tried it, there is the “Rate this” section below the Title then others might think to try.

But most importantly I encourage you to enjoy cooking and eating and watching for that smile on someone’s face when they take the first bite and shake their head.

Thanks so much!

Jelly Bean Chicken Wings aka Oven-roasted Spiced Chicken.

Jelly Bean Chicken Wings aka Oven-roasted Spiced Chicken.

Sometimes it was so hard to get your kid to eat something you would try anything, airplane, train in the station whatever well Lyn and I were into an Asian phase and mike was having no part of it. He was still into the stage that nothing could touch on the plate yet he would gobble down shepherd’s pie Anyway one of us told him it was chicken made with jelly beans and he bought it, notice how I protected whoever said this. It is funny because they are not sweet in any form whatsoever. These have been a hit whenever I have made them jellybean or not.This came from a book that I bought maybe 25-30+ years ago and stuck the recipe has change a little but not much. Try them I think you will like.

Jelly Bean Chicken Wings aka Oven-roasted Spiced Chicken.

You can use the whole wing – separating tip from drumette but we prefer just the drumettes, it is worth it to us to spend a little extra buy just the drumette.


  • 3 lbs. chicken pieces.  Note: If I am using less I still make the same amount of marinade.
  • 1/3 cup light soy sauce.
  • ¼ cup peanut oil.
  • 1 Tbsp. Chinese wine if you don’t have I have used dry sherry.
  • 1 clove garlic.
  • ½ tsp. kosher salt.
  • ½ tsp. finely grated fresh ginger I have used ¼ tsp. powered in a pinch but really prefer the fresh.
  • 2 tsp. five spice powder.


Wash the chicken and dry well with paper towels. In large shallow dish (something you can use to marinade in) mix soy sauce, oil and wine. Using a broad flat knife crush the garlic to a pulp with the salt and add to the soy mixture with the ginger and five spice. Mix well. Add the chicken and turn to coat all sides. Cover and marinade for at least an hour. Again as mentioned in other recipes, I like to marinade overnight or at least 6 hours fix in the Am ready for dinner.

Preheat the oven to 350°

Remove chicken from marinade put in single layer in roasting pan that has tin foil covering bottom and sides( help with clean up). I find that laying tip to bottom tip to bottom allows you to fit more in a pan, they nestle together. Spoon about 2 Tbsp. of the marinade over the chicken. Roast about 45-50 minutes turning once half way until the chicken is brown and crisp. Basting every 20 minutes or so with the marinade.  Finish off quickly under the broiler to get that extra crispy finish but watch them so they do not burn.

Variation use whole drumsticks need a little longer to cook 50-55 or even thighs take about an hour. I tried but did not like it as much using a whole chicken rub the marinade over the chicken spoons some inside the cavity. Wrapped in plastic wrap for about 1-2 hours then roasted as above on a rack. The flavor did not carry as well as the wings so wings it was.

Had to have some for the game, just a taste!

  Had to have some for the game, just a taste!


Oh don’t tell Mike about this!

Interesting fact crushing the garlic to a pulp in the salt mellows the intensity of the flavor or at least I read that the other day. Does one believe everything one reads?

Bonelss Buffalo Wings

About a year or two ago I was diagnosed as pre-diabetic which was odd since I thought, actually every one thought, I ate right and did get some exercise it puzzled everyone but I took it in stride and much like when you got married everyone you saw was married, when you had kid there were kids everywhere I was surprised to find so many friends family and acquaintances with one stage of another diabetes.  So I took action change my eating habits some, walk at least 2 miles 5 times a week do three flights of stairs at work etc. etc. and my doc calls me her poster person. My blood sugar is normal and I have lost weight by just cutting back a little. The recent holidays took their toll but you got to live if you know what I mean.

We found this recipe for buffalo chicken wings and thought it was great. We did not notice that it was an appetizer and that it fed 14 until our second time eating it, it made a good meal with left overs for salads the next day or two.

Boneless Buffalo Wings

Prep 20-30 minutes

Cook: 25 minutes


  • Vegetable oil spray
  • 2 Tbsp. Whole Wheat Flour
  • ¼ tsp. salt free season pepper blend or I like mixed ground pepper corns or just ground black pepper
  • 1 pound boneless, skinless chicken breasts, remove all visible fat
  • ¼ cup fat free or low fat butter milk. I keep the dried kind in the refrigerator all the time.
  • 1 tsp. red hot pepper sauce
  • 1 cup crushed cornflakes cereal about 2 ½ cups flakes
  • ¼ cup BBQ sauce (Whole Foods has a great sauce with no high glucose corn syrup)
  • 1 Tbsp. cider vinegar
  • 1 Tbsp. honey


Preheat the oven to 350°F. Lightly spray a backing sheet with vegetable oil spray.

In a large airtight plastic bag stir together the flour and the pepper. Cut chicken into 28 strips. Add to the flour mixture. Seal the bag, I like to blow some air into it first, and shake to coat.

Now add the buttermilk and hot pepper sauce, reseal and shake gently to coat.

Put the cornflakes in a shallow bowl. Add the chicken, turning gently to coat. Arrange the chicken in a single layer on the baking sheet. Lightly spray the chicken with vegetable oil spray.

Bake uncovered for about 25 minutes until chicken is no longer pink in the center and the coating is crispy. After a while you can tell just by touch when it is done.

Meanwhile in a medium bowl, stir together the BBQ sauce, vinegar and honey.

Add chicken to the sauce, stirring gently to coat or serve on the side.


I put the cornflakes in a plastic bag and use a rolling pin to crush.

I will spread parchment paper on the baking sheet, make clean up easier